Ingredients
- 200g rolled oats
- 75g oat flour
- 50g coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon bicarb of soda
- 2 tablespoons Linwoods Chia, Cinnamon & Apple Flaxseeds + 6 tablespoons water
- 3 tablespoons coconut oil, melted
- 3 tablespoons almond butter
For the filling -
- 20 dates, soaked in boiling water
- 4 tablespoons apple puree
- 1 teaspoon cinnamon
- 1 tablespoon oat flour
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180 degrees C and grease a 20cm loose-bottomed cake tin.
- First make the crumble part: Whisk the flaxseeds with water and set aside for 5 minutes.
- Mix together the oats, oat flour, coconut sugar, cinnamon and bicarb in a large bowl.
- Whisk together the flaxseed mixture with the coconut oil and almond butter then pour into the dry ingredients and mix well to combine. Press ¾ of the mixture into the base of the tin.
- Whizz up the drained dates along with the other filling ingredients until smooth. Spread this over the base.
- Sprinkle over the rest of the crumble mixture to cover and pat down well.
- Bake for 30-35 minutes until golden. Allow to sit in the tin until cooled then cut into slices and enjoy!